As promised here is my baking blog post! This cake is a three tier vanilla sponge cake, with a cream and jam filling, topped with cream rosettes, strawberries and icing sugar! I recently baked this cake for a family celebration, and it turned out really well!

For the sponge I used a Mary Berry recipe. It was light, fluffy, moist and delicious! I multiplied the ingredients by 1.5 to get enough for three tiers. This cake serves about 8-12 people, depending on the size of the slices cut. Unfortunately, the only picture I have is from after taking this cake in the car, which, considering its height, was quite difficult!

DiyDear xoxo

Without further delay, here is the recipe!

Ingredients

For the Cake:

6 eggs

12oz caster sugar

12oz self-raising flour

2 tsp baking powder

12oz butter, room temperature

1 tsp vanilla extract

For the Filling:

120ml whipping cream

Raspberry jam (quantity depends on personal preference)

For the Decorations:

4 strawberries, halved

Whipped cream

Method

Heat the oven to 180C/160C Fan and line three 20cm/8inch cake tins with baking parchment.

Beat together the butter and sugar until light and fluffy. Add in the flour, eggs, baking powder and vanilla and beat again briefly till combined.

Divide themixture between the three tins and smooth it over – bake for 25-30 minutes.

Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.

Stack the layers following this order; cake, jam, cream, cake, jam, cream, cake. Set about an eighth of the cream aside to pipe with later on. I suggest spreading jam on all the cakes first, and then stacking, so you don’t have to press down on the cake.

Pipe 8 rosettes of cream onto the top of the cake, and add half a strawberry to each rosette. Dust with icing sugar